Make Ahead

Homemade Ketchup

May 25, 2011
0 Ratings
  • Makes about a quart
Author Notes

Serve with cornmeal-fried frog legs (recipe also on food52). —The Perennial Plate

What You'll Need
  • A tiny bit of canola oil to cover pan
  • 1 tablespoon minced ginger
  • 1 medium onion, diced
  • 1 28-oz can tomato purée
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 2 tablespoons tomato paste
  • 1/2 teaspoon ground mustard
  • pinch of ground clove
  • 1/4 teaspoon chili flakes (or more to taste)
  • 1/4 teaspoon cayenne (or more to taste)
  1. Saute the ginger and onion in canola oil until translucent with a little salt. Add the rest of the ingredients and bring to a boil, then simmer for about an hour. Puree and taste, adjust each of the ingredients to your liking.

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Chef & activist Daniel Klein and cameragirl Mirra Fine are road-tripping around the United States, filming and editing The Perennial Plate -- an online weekly documentary series dedicated to socially responsible and adventurous eating -- as they go. See below for Perennial Plate's recipes, shared weekly with food52 from the road!

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